Ingredients

• 1 kg - boneless mutton, cleaned, washed and cut into bite-size pieces
• 1/2 cup - oil
• 3 onions, chopped
• 1 inch - piece cinnamon
• 6 green chillies, slit lengthwise
• 1/2 cup - dates, chopped
• 1/2 cup - dried prunes, pitted
• 1/2 cup - apricots, seeds removed and chopped
• 1/4 cup - raisins
• 1 .5 tbsp - brown sugar
• 1 tsp. grated rind of lime
• 2 tsp - red chilli powder Salt to taste
• 2 tbsp - chopped fresh coriander

How to Make Pineapple prawn balls

• Shell and de-vein the prawns, rinse and dry well.
• Mix the prawns with the coriander leaves and blend to a fine paste in a food processor.
• Combine the prawn paste with the dried lime powder, turmeric, red chilli powder and ground rice.
• Add salt and mix well.
• Cover and refrigerate until required.
• For the filling:
• Heat ghee and fry the onions until transparent.
• Add the dried lime powder and remove from heat.
• Add the finely chopped pineapple, mix well and set aside.
• For the tamarind and tomato sauce:
• Soak the tamarind in 1 cup warm water for 15 mins.
• Rub and press the pulp through a sieve.
• Keep aside the tamarind liquid.
• Heat ghee and fry onions until transparent. Add tamarind pulp and remaining water, tomato, salt to taste, sugar and red chilli powder.
• Cover and cook on low heat for 15-20 mins.
• Take 1 tbsp. of prawn paste in moistened palm and flatten it.
• Place 1 tsp. of pineapple and onion filling in the centre and close up the prawn paste around it, shaping into a ball.
• Repeat the procedure until all the prawn paste and filling is used up. Drop the prawn balls into simmering sauce.
• Cover and simmer on low heat for 30-40 mins.
• The prawn balls will swell during cooking.
• Garnish with coriander and serve hot with rice